I have to tell you that I am pumped about this recipe! Have you ever had the curried chicken salad at Whole Foods? It’s deeeelicious! One day I wrote down all the ingredients to attempt to remake it. Months later I have finally recreated it and I don’t know why I waited so long!

This recipe certainly isn’t as good as the real thing, but it’s close! It does not have any mayo, but I don’t miss the mayo at all. It has a pretty bold flavor, so if you like your chicken salad a little milder just reduce the spices and leave out the cayenne pepper. My favorite way to serve it is over spinach. It’s also great with crackers, in a sandwich, the options are endless 🙂

Curried Chicken Salad

2 chicken breasts, shredded or diced

4 green onions, chopped

2 celery stalks, diced

1/3 cup golden raisins

1/2 cup almonds, chopped or slivered and toasted

1/4 cup currants (optional)

2 (5.3 oz) plain non-fat greek yogurt containers

2 tablespoons honey

2 tablespoons curry powder

1/4 teaspoon ginger

1/4 teaspoon cumin

1/8 teaspoon cloves

1/8 teaspoon celery seed

dash cayenne pepper

salt and pepper, to taste

baby spinach for serving, if desired

Directions:

To make dressing combine yogurt, honey and spices in a medium bowl. Season to taste with salt and pepper.

Stir in the chicken, green onions, celery, raisins, almonds and currants. Serve over a bed of spinach or in a sandwich or wrap.